Title: Colorado crankcase stout
 Categories: None
      Yield: 1 Servings
 
  3 1/3 lb Edme SFX dark malt extract
  3 1/3 lb John Bull dark malt extract
      2 lb Amber dry malt extract
      1 lb Crystal malt
      1 lb Roasted barley
      1 lb Chocolate malt
    3/4 lb Black patent malt
    1/2    Stick brewers licorice
      2 oz Brewers Gold hops
      2 oz Fuggles hops
    1/2 lb French roast coffee beans
           Wyeast #1028: British ale
 
  Steep grains in water while heating. Remove grains just before
  boiling. During boil, add licorice and extract. Add 1 ounce of
  Brewer's Gold  for 60 minutes, 1 ounce for 45 minutes, and 1 ounce of
  Fuggles for 30  min- utes. Cool wort and pitch yeast. Add unground
  coffee beans and remaining ounce of Fuggles. The next day skim off
  all crud, including coffee beans and hops. One day later, rack to
  secondary. Ferment  three  weeks  and bottle. Wyeast #1028 does not
  seem to have high attenuation, causing high  final gravity. After 1
  month in bottles, the beer has low carbonation  levels. I like it
  this way! The beer feels thick and sweet. If you want a  good sweet
  stout, like Mackeson, this recipe with Wyeast #1028 is a good  way to
  go. This stuff is black! When you pour a bottle, it sucks  all  the
  light out of the room...you have to drink it in the  dark.
  Amazingly, there isn't much hops aroma and taste, but with so many
  other  flavors and aromas, you don't miss it. Original Gravity: 1.065
  Final Gravity: 1.026 Primary Ferment: 2 days Secondary Ferment: 3
  weeks